More on RH sinks: A few days ago I set up two ripening boxes/mini caves in 3.5 litre food storage boxes (nearly a gallon), one with a slurry of NaCl, one with KCl, in both cases the slurry covers the bottom of the container in a thin layer. Surprisingly, both are maintaining an RH of round 85%: expected for the KCl, but not the NaCl. The lids are sealed tight, and it's amazing to see dry walls and lid: there is no build up of moisture inside, even though the cheeses are very young... I take the lids off daily for a few seconds, and fan in a bit of fresh air. Isn't science wonderful
I'll have to tweak this a bit when I make my first blue...